Campbell’s Crunchy Potato Salad

Campbell’s Crunchy Potato Salad

9 medium potatoes, cubed

1 can Campbell*s(r) Cream of Celery or 98% Fat Free Cream of Celery Soup

3/4 cup mayonnaise

1/4 cup vinegar

1/2 tsp. pepper

2 stalks celery, chopped

1 small green pepper, chopped

2 green onions, chopped

2 hard-cooked eggs, chopped

Cook potatoes in water in saucepan 15 minutes or until done. Drain.

Mix soup, mayonnaise, vinegar and pepper.

Toss potatoes, celery, green pepper, onions and eggs with soup mixture until coated. Refrigerate 3 hr. or overnight.

Serves 10

Leave a Reply

Your email address will not be published. Required fields are marked *